The first time I made Simple Cranberry Sauce from scratch, I was shocked at how something so gorgeous could come together with just three ingredients. As those little cranberries started popping in the saucepan, my tiny apartment kitchen filled with the most incredible tart-sweet aroma – instant holiday magic! Now I make this every Thanksgiving because honestly? That canned jelly stuff doesn’t hold a candle to homemade. This version keeps all the vibrancy of fresh cranberries while letting you customize the sweetness just how you like it. Fifteen minutes is all it takes to upgrade your whole holiday spread.
Why You’ll Love This Simple Cranberry Sauce
Trust me, once you try homemade cranberry sauce, you’ll never go back to the canned stuff. Here’s why this recipe is my go-to every Thanksgiving:
- Quick magic: Done in 15 minutes flat – faster than defrosting that store-bought jelly!
- Easy peasy: Just three main ingredients and one saucepan – my kind of holiday cooking.
- Bright, fresh flavor: The tart pop of real cranberries beats that overly sweet canned stuff any day.
- Your sauce, your rules: Add orange zest for zing, pecans for crunch, or a cinnamon stick for warmth.
- Thanksgiving superstar: That gorgeous ruby red color makes your whole holiday spread look festive.
Seriously, it’s so good people will think you slaved over it – our little secret!
Ingredients for Simple Cranberry Sauce
Here’s what you’ll need to make the easiest, most delicious cranberry sauce of your life. I’ve separated everything into must-haves and fun extras – because sometimes you want classic simplicity, and other times you’re feeling fancy!
Main Ingredients
- 1 cup sugar (200g): Plain white sugar works perfectly here – it dissolves beautifully and lets the cranberries shine. Though honestly? I’ve been known to sneak in brown sugar when I’m craving extra depth.
- 1 cup water (250ml): Just regular tap water – no fancy stuff needed. Though if you’re feeling adventurous, swap half for orange juice (I won’t tell!).
- 4 cups fresh cranberries (one 12-ounce package): Look for plump, shiny berries – they’ll give you the best pop and texture. Frozen works in a pinch too (no need to thaw first!).
Optional Mix-Ins
Now for the fun part! These are completely optional, but oh-so-good:
- Pecans: About 1/2 cup chopped adds lovely crunch. Toast them first for extra flavor!
- Orange zest: Just 1 teaspoon brightens everything up. Use a microplane if you have one – it makes zesting so easy.
- Dried fruit: Raisins, currants, or even dried blueberries (about 1/4 cup) add chewy sweetness.
- Warm spices: A cinnamon stick while simmering, or 1/4 teaspoon nutmeg or allspice makes it extra cozy.
Psst… if you love the orange-cranberry combo as much as I do, you’ve got to try these cranberry orange muffins next – they’re my favorite way to use leftover cranberry sauce!
How to Make Simple Cranberry Sauce
Alright, let’s make some magic happen! I promise this is easier than tying your shoes (and way more rewarding). Here’s exactly how I make my Simple Cranberry Sauce every Thanksgiving – foolproof steps that guarantee that perfect balance of sweet and tart every time.
- Prep those berries: First things first – dump your fresh cranberries in a colander and give them a quick rinse. Pick out any sad-looking berries (you know, the squishy ones or those with, ahem, questionable spots). No need to dry them – a little extra water won’t hurt.
- Sweet beginnings: Grab your favorite medium saucepan (I use my trusty 3-quart one) and combine the water and sugar. Medium heat, please – we’re dissolving sugar here, not making caramel! Stir just until the sugar disappears, about 2 minutes. Pro tip: if you’re adding spices like cinnamon, toss them in now – they’ll infuse beautifully.
- The big pop: Carefully add all those gorgeous cranberries – careful, it might splatter a bit! Crank the heat up to bring it to a proper boil, then immediately dial it back to a lively simmer. Now the fun begins! In about 5 minutes, you’ll start hearing the most satisfying little *pops* as the berries burst open. Don’t wander off – give it an occasional stir and watch the sauce turn from pale pink to deep ruby red.
- Finish strong: After about 10 minutes total simmer time (when about 80% of the berries have burst), take it off the heat. This is when I stir in any mix-ins like orange zest or toasted pecans – they’ll keep their texture better added at the end. Taste and adjust sweetness if needed (more sugar? A splash of orange juice? You do you!).
- The patience test: Pour your masterpiece into a bowl and resist the urge to dive in immediately! As it cools, the sauce will thicken up beautifully. I usually give it at least 30 minutes before serving – if you can wait that long!
Want to see another take on this classic? I love this homemade cranberry sauce recipe for inspiration when I’m feeling experimental!
Tips for Perfect Simple Cranberry Sauce
After making this about a zillion times (okay, maybe just dozens), here are my can’t-live-without tips:
- Fresh is best: While frozen cranberries work in a pinch, fresh ones give you that perfect pop and texture. Look for firm, bright red berries at the store.
- Don’t over-stir: A gentle occasional stir is all it needs – too much and you’ll mash all the berries instead of letting them burst naturally.
- Cool completely: I know it’s tempting, but letting it cool fully (at least 30 minutes) is what gives you that perfect jammy consistency. Pop it in the fridge if you’re short on time.
- Make-ahead magic: This actually gets better after a day in the fridge! Make it up to 3 days ahead – the flavors meld beautifully.
- Sauce too thin? Just simmer it 3-5 minutes longer next time. Too thick? Stir in a tablespoon of warm water at a time until it’s just right.
Variations for Your Simple Cranberry Sauce
Okay, here’s where we get to play! My basic Simple Cranberry Sauce is perfect as-is, but sometimes I love mixing things up. These are my favorite ways to jazz it up when I’m feeling fancy (or just want to impress my mother-in-law):
- Citrus spark: Add 1 teaspoon orange zest + a cinnamon stick while simmering – it’s like holiday cheer in a bowl!
- Nutty crunch: Stir in 1/2 cup toasted pecans + 1/4 cup dried blueberries at the end – the textures are so fun.
- Boozy twist: Swap 2 tablespoons water for bourbon or orange liqueur – just enough to make it special.
- Spiced warmth: A pinch of nutmeg + allspice makes it extra cozy on chilly Thanksgiving nights.
And if you go the orange route (my personal favorite), you absolutely must try these cranberry orange muffins next – they’re like breakfast versions of this sauce!
Serving and Storing Simple Cranberry Sauce
Now for my favorite part – serving up this gorgeous sauce! Honestly, I could eat it straight from the bowl (don’t judge), but it really shines when paired with holiday classics. Of course, it’s dreamy with roast turkey – that sweet-tart contrast against the savory meat is everything. But don’t stop there! Try it with:
- Cheeseboards: A dollop next to brie or goat cheese is *chef’s kiss*
- Breakfast: Swirled into yogurt or oatmeal for a festive morning
- Leftover sandwiches: Turkey + cranberry sauce + stuffing between bread = magic
When it comes to storing extras (if you somehow have any!), just pop it in an airtight container. It keeps beautifully in the fridge for up to a week – the flavors actually get better after a day or two. Freeze it for longer storage (about 3 months). Thaw overnight in the fridge, and give it a good stir – it might be a tad softer after freezing, but still delish!
Simple Cranberry Sauce FAQs
Over the years, I’ve gotten all sorts of questions about my Simple Cranberry Sauce – and honestly? There are no silly questions when it comes to holiday cooking! Here are the answers to the ones I hear most often, with all the little tips I’ve picked up along the way.
Can I use frozen cranberries?
Absolutely! Frozen cranberries work just fine in a pinch – no need to thaw them first. Just toss them right into the saucepan with the sugar syrup. The only difference? You might need an extra minute or two of simmering time since they start out colder. They won’t hold their shape quite as nicely as fresh, but the flavor is still fantastic! (Pssst… this cranberry sauce recipe has great frozen berry tips too!)
How do I reduce the sweetness?
Oh, I feel you – sometimes that canned stuff is just too sugary! With homemade, you’re in control. Start with just 3/4 cup sugar instead of 1 cup – you can always add more later if needed. Or try swapping half the sugar with maple syrup or honey for a more complex sweetness. The tart cranberries can handle it!
Can I make it without sugar?
You can, but fair warning – cranberries are TART without some sweetness! If you’re avoiding sugar, try 3/4 cup maple syrup or honey instead. They add lovely depth, though the sauce will be thinner. Or go half-sugar, half-orange juice for natural sweetness with bright citrus notes. Taste as you go – your perfect balance might be different from mine!
Why is my sauce so runny?
Don’t panic! First, remember it thickens as it cools – give it a good 30 minutes off heat. If it’s still too thin after that, just simmer it 5-10 minutes longer next time. More berries will burst, releasing their natural pectin (nature’s thickener!). And please – resist stirring too much while it simmers. Those berries need to pop on their own time!
Can I make it ahead for Thanksgiving?
Sweet relief – yes! Make it up to 3 days before and keep it in the fridge. In fact, it gets better as the flavors meld. Just give it a good stir before serving. It might thicken in the fridge – if it’s too stiff, stir in a teaspoon of warm water at a time until it’s perfect.
Nutritional Information for Simple Cranberry Sauce
Now, I’m no nutritionist (just a cranberry sauce enthusiast!), but here’s the general scoop on what you’re getting with this tasty side. Remember, these numbers can change based on exactly what ingredients and brands you use – especially if you add fun mix-ins like pecans or orange zest. Per serving (about 1/4 cup), you’re looking at roughly:
- 120 calories
- 0g fat (unless you added those delicious toasted pecans!)
- 30g carbs (mostly from that naturally sweet-tart cranberry goodness)
- 0g protein
Not bad for something that tastes like holiday magic, right? And hey – it’s packed with vitamin C from those fresh cranberries, so that’s practically health food in my book!
Simple Cranberry Sauce
Ingredients
Main Ingredients
- 1 cup sugar 200g
- 1 cup water 250ml
- 4 cups fresh or frozen cranberries one 12-ounce package
Optional Mix-Ins
- pecans chopped
- orange zest
- raisins, currants, or blueberries
- cinnamon, nutmeg, or allspice
Instructions
- Rinse the cranberries in a colander and discard any damaged or bruised ones.
- Boil the water and sugar in a medium saucepan, stirring to dissolve the sugar.
- Add the cranberries and return to a boil. Reduce heat and simmer for 10 minutes or until most cranberries burst.
- Stir in optional mix-ins like pecans, orange zest, or spices if desired.
- Remove from heat and let cool completely. The sauce will thicken as it cools.